It is quite possible that bigne’ di San Giuseppe displaced other food groups this weekend as the winner for caloric intake. Saturday was the Festa di San Giuseppe, aka the festa del papà, which among other ways is celebrated with the ubiquitous consumption of these delicious treats.
Known as zeppole in other areas of Italy, the bigne’ di San Giuseppe as they are known in Rome tend to be fluffier versions of their slightly different regional cousins. Regardless of provenance, across the board you are looking at a mouth watering egg, sugar, butter, flour, and milk confection. In Rome, they are the size of a softball.
These bigne’ can be had in two versions, deep fried or baked. Perhaps the latter version is a nod to the health-minded? (!?) We dare someone to trademark the baked version of this half-pound egg sugar butter bomb… the bigne’-lite.
(Fried version on the left; baked on the right. Best to order one of each.)